Cactus

Description

Tender cactus shoots, also known as nopales or nopalitos, are the young paddle-shaped shoots of the prickly pear cactus; carefully peeled, sliced and then cooked. La Costeña tender cactus is cooked with onion, coriander, salt and vinegar, and then mixed with Serrano peppers.

To use, drain and rinse the cactus under running water. The cactus pieces can be stirred into soups, bean dishes, or used as topping for quesadillas. For a summery dish, serve cactus as part of a Central Mexican-style salad mixed with chopped onion, coriander, tomatoes, avocado, jalapenos, and a little feta cheese. Dress with a little oil and vinegar.

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Disclaimer

These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.

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